These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

220 related articles for article (PubMed ID: 25308657)

  • 1. Effect of different drying methods on the myosin structure, amino acid composition, protein digestibility and volatile profile of squid fillets.
    Deng Y; Luo Y; Wang Y; Zhao Y
    Food Chem; 2015 Mar; 171():168-76. PubMed ID: 25308657
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effect of different drying techniques on bioactive components, fatty acid composition, and volatile profile of robusta coffee beans.
    Dong W; Hu R; Chu Z; Zhao J; Tan L
    Food Chem; 2017 Nov; 234():121-130. PubMed ID: 28551215
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Mechanism study of high browning degree of mantle muscle meat from Japanese common squid Todarodes pacificus during air-drying.
    Geng JT; Kaido T; Kasukawa M; Zhong C; Sun LC; Okazaki E; Osako K
    Food Chem; 2015 Jun; 176():158-66. PubMed ID: 25624219
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effects of infrared freeze drying on volatile profile, FTIR molecular structure profile and nutritional properties of edible rose flower (Rosa rugosa flower).
    Qiu L; Zhang M; Bhandari B; Wang B
    J Sci Food Agric; 2020 Oct; 100(13):4791-4800. PubMed ID: 32458412
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Volatile composition and sensory profile of shiitake mushrooms as affected by drying method.
    Politowicz J; Lech K; Lipan L; Figiel A; Carbonell-Barrachina ÁA
    J Sci Food Agric; 2018 Mar; 98(4):1511-1521. PubMed ID: 28802017
    [TBL] [Abstract][Full Text] [Related]  

  • 6. The influence of proteases on the browning of dried squid products processed by air-drying.
    Geng JT; Kaido T; Kasukawa M; Takahashi K; Okazaki E; Osako K
    Food Res Int; 2017 Jul; 97():231-239. PubMed ID: 28578046
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effects of microwave-assisted pulse-spouted bed freeze-drying (MPSFD) on volatile compounds and structural aspects of Cordyceps militaris.
    Wu XF; Zhang M; Bhandari B; Li Z
    J Sci Food Agric; 2018 Sep; 98(12):4634-4643. PubMed ID: 29516518
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Volatile composition and sensory profile of Cantharellus cibarius Fr. as affected by drying method.
    Politowicz J; Lech K; Sánchez-Rodríguez L; Szumny A; Carbonell-Barrachina ÁA
    J Sci Food Agric; 2017 Dec; 97(15):5223-5232. PubMed ID: 28466491
    [TBL] [Abstract][Full Text] [Related]  

  • 9. [Analysis of variation of coumarin and volatile compounds in Angelica Dahuricae radix in different drying methods and conditions].
    Liu P; Chen J; Zhou B; Xu Y; Qian DW; Duan JA
    Zhongguo Zhong Yao Za Zhi; 2014 Jul; 39(14):2653-9. PubMed ID: 25272490
    [TBL] [Abstract][Full Text] [Related]  

  • 10. The effect of organic salts on the browning of dried squid products processed by air-drying.
    Geng J; Takahashi K; Kaido T; Kasukawa M; Okazaki E; Osako K
    Food Chem; 2018 Dec; 269():212-219. PubMed ID: 30100426
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effects of different drying methods on the structures and functional properties of phosphorylated Antarctic krill protein.
    Lin N; Liu B; Liu Z; Qi T
    J Food Sci; 2020 Nov; 85(11):3690-3699. PubMed ID: 33073379
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effects of microwave vacuum drying and conventional drying methods on the physicochemical and microstructural properties of squid shreds.
    Pankyamma V; Mokam SY; Debbarma J; Rao B M
    J Sci Food Agric; 2019 Oct; 99(13):5778-5783. PubMed ID: 31162679
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Changes in the chemical composition of basil caused by different drying procedures.
    Di Cesare LF; Forni E; Viscardi D; Nani RC
    J Agric Food Chem; 2003 Jun; 51(12):3575-81. PubMed ID: 12769527
    [TBL] [Abstract][Full Text] [Related]  

  • 14. GC/MS coupled with MOS e-nose and flash GC e-nose for volatile characterization of Chinese jujubes as affected by different drying methods.
    Song J; Chen Q; Bi J; Meng X; Wu X; Qiao Y; Lyu Y
    Food Chem; 2020 Nov; 331():127201. PubMed ID: 32562976
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Volatile flavour components and the mechanisms underlying their production in golden pompano (Trachinotus blochii) fillets subjected to different drying methods: A comparative study using an electronic nose, an electronic tongue and SDE-GC-MS.
    Zhang J; Cao J; Pei Z; Wei P; Xiang D; Cao X; Shen X; Li C
    Food Res Int; 2019 Sep; 123():217-225. PubMed ID: 31284971
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Influence of drying on the flavor quality of spearmint (Mentha spicata L.).
    Díaz-Maroto MC; Pérez-Coello MS; González Viñas MA; Cabezudo MD
    J Agric Food Chem; 2003 Feb; 51(5):1265-9. PubMed ID: 12590466
    [TBL] [Abstract][Full Text] [Related]  

  • 17. GC-IMS-Based Volatile Characteristic Analysis of
    Lai P; Li L; Wei Y; Sun J; Tang B; Yang Y; Chen J; Wu L
    Foods; 2024 Apr; 13(9):. PubMed ID: 38731693
    [TBL] [Abstract][Full Text] [Related]  

  • 18. The Impact of Drying Methods on the Quality of Blanched Yellow Mealworm (
    Bogusz R; Bryś J; Onopiuk A; Pobiega K; Tomczak A; Kowalczewski PŁ; Rybak K; Nowacka M
    Molecules; 2024 Aug; 29(15):. PubMed ID: 39125083
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Grey Correlation Analysis of Drying Characteristics and Quality of
    Lai P; Xiao Z; Li Y; Tang B; Wu L; Weng M; Sun J; Chen J
    Molecules; 2023 Nov; 28(21):. PubMed ID: 37959812
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Relationship among pH, generation of free amino acids, and Maillard browning of dried Japanese common squid Todarodes pacificus meat.
    Geng JT; Takahashi K; Kaido T; Kasukawa M; Okazaki E; Osako K
    Food Chem; 2019 Jun; 283():324-330. PubMed ID: 30722879
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 11.